Place the hot water, saffron, butter, salt and pepper in a medium size pot on medium heat. Bring to boil, then add the couscous in it, stir. Turn the heat off, cover the lid. Leave for about 20 minutes, until the couscous absorbs all the water.

Meanwhile saute the onion and zucchini with olive oil until zucchinis are fork tender. Toss the zucchini, parsley, dill, crushed pepper and sesame seeds into the cooked couscous, stir with a fork. Serve it while it is still warm or at room temperature as a side dish.